We’ve developed somewhat of a reputation for our savoury scones at the deli, which we bake fresh, first thing every morning. We like to serve them toasted with lashings of butter on the side! There are too many flavour variations to list here, but spinach & feta is our tried and true.
Makes: 12 scones
Takes: 30 minutes
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp mixed herbs
½ tsp cayenne pepper
2 cups tasty cheese, grated
125g butter, grated
1 cup sour cream
1 cup milk, plus more to adjust if necessary
100g feta, crumbled
Large handful baby spinach
Salt & pepper
Method: Preheat oven to 180°C. Line an oven tray with baking paper.
In a large bowl, sift together the flour, baking powder and baking soda. Mix in the herbs, cayenne pepper, tasty cheese and butter, and season with salt & pepper.
In a separate bowl, beat the eggs and sour cream. Add the milk and whisk until combined.
Fold the wet ingredients into the dry ingredients, adding this feta and spinach once the mixture is almost combined, adding more milk if needed to bring the dough together. Turn out onto a floured surface.
Using your hands, gently pat the dough into a flat round circle, 5-6cm tall. Dust with extra flour if the mixture is sticky. Cut into 12 wedges and place on prepared oven tray.
Bake for 13-15 minutes, until golden brown and slightly firm to the touch. Allow to cook slightly on the tray before serving.